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Baked mini chicken cakes

Recipe from: 11 November 2015

Ingredients 8
Servings 6
Time 00:15


  • 4
    chicken breasts - cubed
  • 2
    large zucchini - grated
  • 1
    onion - finely chopped
  • 2
    garlic - minced
  • 1/2
    sundried tomatoes - finely chopped
  • 1
    fresh parsely
  • 2
    egg yolks
  • salt and pper to taste



Preheat oven to 180º C and grease a muffin tin with cooking spray.

Place all ingredients in a food processor and blitz until you get a blended mince.

Spoon into the muffin in and pat the tops to flatten.

Bake in the oven until cooked through. Remove and allow to cool slightly before turning out.

Serve with salad, vegetables, potatoes or your favourite sauce.

Tip: cover the muffin tin with tinfoil if it looks like the meat cakes might be burning on top.

Recipe by Tessa Purdon.

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